• ¼ can diced tomatoes

• ¼ can green chilli peppers

• ¼ cup red lentils, cooked

• ¼ yellow onion, chopped

• ⅛ tsp cardamom, ground

• ⅛ tsp cinnamon, ground

• ⅛ tsp paprika

• ½ cups white rice, cooked

• ¾ cloves garlic, chopped

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• Start by adding the cooked red lentils to a stockpot over medium heat with coconut oil.

• Add the remaining ingredients minus the rice and stir.

• Heat for 7-10 minutes and then split into four servings and serve over cooked rice.

• Garnish with fresh cilantro and enjoy!